Salt Pepper Crispy Boneless Pork Recipe

Diving into my kitchen adventures, I stumbled upon this crispy salt and pepper pork escapade that transformed basic ingredients into a savory masterpiece worth every sizzle and crunch!

This Salt Pepper Crispy Boneless Pork recipe comprises a perfect balance of flavors and textures. The boneless pork shoulder, marinated with soy sauce and rice wine, gets a subtle sweetness from sugar.

White pepper and five-spice powder add depth. For the irresistible crispiness that this dish demands, the pork gets coated in a cornstarch and flour mixture before frying.

To be honest, I think the additional ground black pepper is what gives this its big-kick flavor. And the dish is topped with tons of spring onions and a few red chilies for a pop of color.

Also, this has to be one of the most visually appealing dishes we’ve made in a while.

Salt Pepper Crispy Boneless Pork Recipe Ingredients

• Boneless Pork Shoulder: Rich in protein, adds a savory richness.
• Soy Sauce: Provides a salty umami flavor.
• Rice Wine: Enhances depth, subtle sweetness.
• Sugar: Balances flavors, adds slight sweetness.
• White Pepper: Offers mild heat, aromatic warmth.
• Five-Spice Powder: Aromatic, complex, with star anise notes.
• Garlic Powder: Intense garlic flavor, enhances aroma.
• Cornstarch: Provides crisp, light coating.
• Baking Powder: Helps achieve a crisp, airy texture.
• Black Pepper: Bold and pungent, added spice.

Salt Pepper Crispy Boneless Pork Recipe Ingredient Quantities

• 500g boneless pork shoulder
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon garlic powder
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vegetable oil for frying
• 1 tablespoon black pepper, coarsely ground
• 2 spring onions, finely chopped (optional for garnish)
• 1 red chili, thinly sliced (optional for garnish)

How to Make this Salt Pepper Crispy Boneless Pork Recipe

1. Thinner strips of pork shoulder allow for more surface area to absorb flavor, so cut the following amount (or your desired amount) of pork shoulder into strips: 3 pounds boneless pork shoulder, sliced into 1/2-inch-thick strips.

2. Mix the soy sauce, rice wine, sugar, white pepper, five-spice powder, and garlic powder in a bowl. Pour the marinade over the pork slices and make sure they are well coated. Let the pork marinate for at least 30 minutes in the refrigerator.

3. In another bowl, combine the cornstarch, all-purpose flour, baking powder, and salt. This will be your coating mixture.

4. In a deep pan or wok, heat a large quantity of vegetable oil to approximately 350°F (175°C).

5. Take the pork out from the marinade and let any excess liquid drip off. Dredge each piece in the cornstarch-flour mixture, making sure there is an even coating all around.

6. …put the slices of pork, which have been coated, into the oil, which is hot, and do this in batches so that the frying pan is not too full of slices. You want to have the space in the pan so that the pork can bubble up and be crisp and brown. After 5 minutes, check to see if the pork is brown enough to flip. If it is, flip it and check for doneness after another 3–5 minutes.

7. Take the pork that has been cooked out of the oil and let it drain on towels made of paper to get rid of the extra oil.

8. After frying all the pork, dust the coarsely ground black pepper over the crispy pork, tossing to ensure an even distribution.

9. Place the crispy salt pepper pork on a serving platter.

10. If desired, garnish before serving hot with finely chopped spring onions and thinly sliced red chili.

Salt Pepper Crispy Boneless Pork Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Mixing bowls (2)
4. Measuring spoons
5. Measuring cups
6. Deep pan or wok
7. Frying thermometer (optional but recommended)
8. Tongs or slotted spoon
9. Paper towels
10. Serving platter

FAQ

• Can I use a different cut of pork?Indeed, you can use boneless pork chops or loin as a substitute, although shoulder is favored for its flavor and tenderness.
• Is there an alternative to rice wine?In this recipe, you can use dry sherry as a substitute for rice wine.
• What type of oil is best for frying?Pork can be well fried in vegetable oil or any neutral oil that has a high smoke point.
• Can I bake instead of fry the pork?For crispiness that mimics frying, bake the pork at 220°C (430°F) on a wire rack for 20-25 minutes, turning halfway through.
• How spicy is this dish?The dish’s heat level ranges from mild to moderate. For even less heat, cut back on the black pepper and leave out the red chili garnish.
• Can I prepare the pork in advance?Certainly, you can soak the pork in a marinade a full day ahead, but it’s critical to apply a mixture of flour and cornstarch right before the frying stage.
• How do I store leftovers?Place any remaining food in a sealed container in the fridge. It can safely chill there for up to 48 hours. After that, the food should be heated in the oven or air fryer if you want it to come back to life the way it was meant to be (as opposed to, say, returning it to some kind of sad existence in the microwave).

Salt Pepper Crispy Boneless Pork Recipe Substitutions and Variations

Try using sake or mirin in place of rice wine or dry sherry for a slightly sweeter flavor.
Honey or maple syrup can be used as substitutes for sugar, for a different kind of sweetness.
If white pepper is not available, black pepper can be used in its place, though the flavor will be a bit different.
To prepare five-spice powder, you can use a blend of ground cinnamon, cloves, star anise, and fennel seeds.
When cornstarch is unavailable, good alternatives for coating are potato starch and arrowroot powder.

Pro Tips

1. Marination Time For even more flavor, consider marinating the pork overnight in the refrigerator. This allows the spices to penetrate deeper, enhancing the taste.

2. Oil Temperature Maintain the oil temperature at 350°F (175°C) between batches to ensure the pork cooks evenly and becomes crispy without being greasy. Use a thermometer for accuracy.

3. Double Dredging For an extra crispy coating, you can dredge the pork slices twice. After the first dredge, let them rest for a few minutes, then dredge again before frying.

4. Resting After Frying After frying, rest the pork on a wire rack placed over a baking sheet instead of paper towels. This prevents the underside from getting soggy and keeps the pork crispy.

5. Black Pepper Enhancement Lightly toast the coarsely ground black pepper in a dry pan before dusting it over the fried pork. This enhances the aroma and flavor of the pepper.